Herb Cheesecake

Campbell's Herb Cheesecake Recipe

Cheesecake is not for dessert only...pull this savory, make-ahead variety out of the fridge and you've got an exquisite appetizer to satisfy a crowd.

At a glance

Prep

25 min.

Total

6 hr. 25 min.

Serves

16

Servings: about 1/2 cup each

Bake: 1 hr. 30 min.

Chill: 4 hr.

Cool: 30 min.

Made With

  • Campbell’s® Condensed Cream of Celery Soup

    Campbell’s® Condensed Cream of Celery Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

    Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
1 container (15 ounces) ricotta cheese
2 packages (8 ounces each ) cream cheese, softened
1/2 cup shredded Asiago cheese
1/2 cup grated romano cheese
2 eggs
1 clove garlic, minced
2 tablespoons finely chopped fresh parsley
2 teaspoons finely chopped fresh basil leaves
2 teaspoons finely chopped fresh thyme leaves
1 teaspoon finely chopped fresh tarragon leaves
1/2 teaspoon cracked black pepper
1 cup sour cream

How to Make It

  • 1

    Spray a 9-inch springform pan with vegetable cooking spray.

  • 2

    Place the soup, ricotta cheese and cream cheese into a food processor.  Cover and process until the mixture is smooth.  Add the Asiago cheese, Romano cheese, eggs, garlic, parsley, basil, thyme, tarragon and black pepper.  Cover and process until smooth.  Pour the batter into the pan.  Place the pan onto a rimmed baking sheet.

  • 3

    Bake at 325°F. for 1 1/2 hours or until set.  Let the cheesecake cool completely in the pan on a wire rack. Cover the pan and refrigerate for 4 hours or overnight.

  • 4

    Spread the sour cream on the top of the cheesecake.  Sprinkle with additional fresh herbs.  Serve with Pepperidge Farm® crackers.

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RID#25972

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